Bourbon Blackberry Cake – A Decadent, Boozy Layer Cake Bursting with Fresh Summer Flavor

🎉 Introduction

This Bourbon Blackberry Cake is a stunning showstopper that’s rich, elegant, and surprisingly simple to create. It’s the perfect combination of dark chocolate cake or vanilla bourbon layers paired with a tangy blackberry buttercream—all crowned with fresh berries for a rustic finish.

If you’re craving a dessert that feels indulgent, summery, and bold enough for a celebration, this is the one. It’s perfect for birthdays, dinner parties, or even a midweek mood-booster for all the bourbon lovers out there.

🧰 Equipment Needed

• Three 8- or 9-inch round cake pans
• Stand mixer or electric hand mixer
• Mixing bowls (large & medium)
• Measuring cups and spoons
• Rubber spatula & offset spatula
• Fine mesh strainer (for berries)
• Cooling rack
• Parchment paper
• Cake turntable (optional but helpful)

🛒 Ingredients

For the Cake Layers

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder (or omit for vanilla variation)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine salt
• ½ cup vegetable oil
• 1 cup buttermilk
• ¼ cup bourbon
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup hot coffee (for chocolate version only)

For the Blackberry Buttercream

• 1 cup fresh or frozen blackberries
• 8 oz unsalted butter, softened
• 4–5 cups powdered sugar
• 1–2 tbsp heavy cream or milk
• 1–2 tbsp bourbon (optional)
• 1 tsp vanilla extract
• Pinch of salt

For Garnish

• Fresh blackberries
• Mint leaves (optional)
• Edible flowers or toasted coconut flakes (optional)

👩‍🍳 Directions

Step 1. Prep & Preheat

• Preheat your oven to 350°F (175°C).
• Line three 8- or 9-inch cake pans with parchment and grease the sides well.

Step 2. Mix Dry Ingredients

• In a large bowl, whisk together:
  • Flour
  • Sugar
  • Cocoa powder (if using)
  • Baking soda
  • Baking powder
  • Salt

Step 3. Combine Wet Ingredients

• In another bowl, mix together:
  • Buttermilk
  • Oil
  • Bourbon
  • Eggs
  • Vanilla extract

Step 4. Make the Batter

• Add wet ingredients to the dry and mix until just combined.
• Slowly stir in hot coffee if making chocolate cake—it enhances depth.
• Batter will be thin and pourable.

Step 5. Bake the Layers

• Divide evenly among pans.
• Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
• Let cool in pans 10 minutes, then turn onto wire racks to cool completely.

Step 6. Make Blackberry Reduction

• In a small saucepan, cook 1 cup blackberries over medium heat for 5–7 minutes until thick and syrupy.
• Mash with a fork and push through a fine mesh strainer to remove seeds.
• Let cool completely.

Step 7. Prepare the Blackberry Buttercream

• Beat softened butter for 2 minutes until light and fluffy.
• Add powdered sugar 1 cup at a time.
• Add blackberry puree, vanilla, bourbon (optional), and a splash of cream until spreadable.
• Beat until light and creamy. Adjust consistency as needed.

Step 8. Assemble the Cake

• Level the cakes if needed.
• Place the first cake layer on a serving plate or cake board.
• Spread ½–¾ cup frosting evenly.
• Repeat with next layers.
• Use remaining frosting to coat the top and sides of the cake.

Step 9. Garnish & Chill

• Decorate with fresh blackberries and optional mint leaves or edible flowers.
• Chill for at least 30 minutes before slicing for cleaner cuts.

🍽️ Servings & Timing

• Servings: 12–14
• Prep time: 30 minutes
• Bake time: 25–30 minutes
• Frosting & Assembly: 30 minutes
• Total time: 1.5–2 hours

🧊 Storage & Reheating

• Room Temp: Store under a cake dome for 1–2 days.
• Refrigerator: Keep covered for up to 5 days. Let sit at room temp before serving.
• Freezer: Freeze slices or whole frosted cake for up to 1 month. Wrap tightly in plastic.

🥄 Variations

• Vanilla Bourbon Cake: Omit cocoa and coffee. Use 2¼ cups flour and increase buttermilk to 1¼ cups.
• Jam Swirl Filling: Add a swirl of blackberry jam between layers for a fruity boost.
• Cream Cheese Frosting: Replace half the butter with cream cheese for a tangy twist.
• Bourbon Glaze: Drizzle the top with a bourbon sugar glaze for a dramatic finish.
• Naked Cake Style: Skip the full frosting and just frost between layers for a rustic look.

❓ 10 FAQs

1. Can I make this alcohol-free?
Yes! Replace bourbon with milk or coffee for depth without the booze.

2. Can I use store-bought blackberry preserves?
Yes—but reduce powdered sugar in the frosting so it’s not overly sweet.

3. Can I make this gluten-free?
Absolutely—use a 1:1 gluten-free baking blend.

4. Why use coffee in the batter?
It enhances the chocolate flavor but won’t taste like coffee.

5. Can I use frozen blackberries?
Yes—thaw and drain well before cooking them down.

6. How do I make tall layers?
Use three cake pans and don’t overfill. Trim the domes for flat stacking.

7. What if my frosting is too soft?
Chill it for 10–15 minutes or add more powdered sugar.

8. What pairs well with this cake?
Vanilla ice cream, whipped cream, or even a bourbon-spiked whipped topping.

9. Can I make cupcakes instead?
Yes! Bake at 350°F for 18–22 minutes. Yields about 24 cupcakes.

10. How far in advance can I make this cake?
Bake layers up to 2 days ahead and store wrapped. Frost the day of serving.

🏁 Conclusion

This Bourbon Blackberry Cake is an unforgettable dessert that combines fresh, juicy berries with the smoky warmth of bourbon in a soft, moist cake. It’s the kind of cake that wows a crowd but is surprisingly easy to pull off in your own kitchen. Whether you’re celebrating or just want something bold and seasonal, this cake delivers every single time.

Adam

Bourbon Blackberry Cake – A Decadent, Boozy Layer Cake Bursting with Fresh Summer Flavor

This Bourbon Blackberry Cake is a stunning showstopper that’s rich, elegant, and surprisingly simple to create. It’s the perfect combination of dark chocolate cake or vanilla bourbon layers paired with a tangy blackberry buttercream—all crowned with fresh berries for a rustic finish. If you’re craving a dessert that feels indulgent, summery, and bold enough for a celebration, this is the one. It’s perfect for birthdays, dinner parties, or even a midweek mood-booster for all the bourbon lovers out there.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Frosting & Assembly time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 14 servings

Ingredients Equipment Method Notes

Ingredients

  

For the Cake Layers

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder or omit for vanilla variation
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine salt
• ½ cup vegetable oil
• 1 cup buttermilk
• ¼ cup bourbon
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup hot coffee for chocolate version only

For the Blackberry Buttercream

• 1 cup fresh or frozen blackberries
• 8 oz unsalted butter softened
• 4 –5 cups powdered sugar
• 1 –2 tbsp heavy cream or milk
• 1 –2 tbsp bourbon optional
• 1 tsp vanilla extract
• Pinch of salt

For Garnish

• Fresh blackberries
• Mint leaves optional
• Edible flowers or toasted coconut flakes optional

Equipment

• Three 8- or 9-inch round cake pans
• Stand mixer or electric hand mixer
• Mixing bowls (large & medium)
• Measuring cups and spoons
• Rubber spatula & offset spatula
• Fine mesh strainer (for berries)
• Cooling rack
• Parchment paper
• Cake turntable (optional but helpful)

Method

 

Step 1. Prep & Preheat

1. Preheat your oven to 350°F (175°C).
2. Line three 8- or 9-inch cake pans with parchment and grease the sides well.

Step 2. Mix Dry Ingredients

1. In a large bowl, whisk together:
2. Flour
3. Sugar
4. Cocoa powder (if using)
5. Baking soda
6. Baking powder
7. Salt

Step 3. Combine Wet Ingredients

1. In another bowl, mix together:
2. Buttermilk
3. Oil
4. Bourbon
5. Eggs
6. Vanilla extract

Step 4. Make the Batter

1. Add wet ingredients to the dry and mix until just combined.
2. Slowly stir in hot coffee if making chocolate cake—it enhances depth.
3. Batter will be thin and pourable.

Step 5. Bake the Layers

1. Divide evenly among pans.
2. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs.
3. Let cool in pans 10 minutes, then turn onto wire racks to cool completely.

Step 6. Make Blackberry Reduction

1. In a small saucepan, cook 1 cup blackberries over medium heat for 5–7 minutes until thick and syrupy.
2. Mash with a fork and push through a fine mesh strainer to remove seeds.
3. Let cool completely.

Step 7. Prepare the Blackberry Buttercream

1. Beat softened butter for 2 minutes until light and fluffy.
2. Add powdered sugar 1 cup at a time.
3. Add blackberry puree, vanilla, bourbon (optional), and a splash of cream until spreadable.
4. Beat until light and creamy. Adjust consistency as needed.

Step 8. Assemble the Cake

1. Level the cakes if needed.
2. Place the first cake layer on a serving plate or cake board.
3. Spread ½–¾ cup frosting evenly.
4. Repeat with next layers.
5. Use remaining frosting to coat the top and sides of the cake.

Step 9. Garnish & Chill

1. Decorate with fresh blackberries and optional mint leaves or edible flowers.
2. Chill for at least 30 minutes before slicing for cleaner cuts.

Notes

🧊 Storage & Reheating
Room Temp: Store under a cake dome for 1–2 days.

Refrigerator: Keep covered for up to 5 days. Let sit at room temp before serving.

Freezer: Freeze slices or whole frosted cake for up to 1 month. Wrap tightly in plastic.

🥄 Variations
Vanilla Bourbon Cake: Omit cocoa and coffee. Use 2¼ cups flour and increase buttermilk to 1¼ cups.

Jam Swirl Filling: Add a swirl of blackberry jam between layers for a fruity boost.

Cream Cheese Frosting: Replace half the butter with cream cheese for a tangy twist.

Bourbon Glaze: Drizzle the top with a bourbon sugar glaze for a dramatic finish.

Naked Cake Style: Skip the full frosting and just frost between layers for a rustic look.

❓ 10 FAQs
1. Can I make this alcohol-free?
Yes! Replace bourbon with milk or coffee for depth without the booze.

2. Can I use store-bought blackberry preserves?
Yes—but reduce powdered sugar in the frosting so it’s not overly sweet.

3. Can I make this gluten-free?
Absolutely—use a 1:1 gluten-free baking blend.

4. Why use coffee in the batter?
It enhances the chocolate flavor but won’t taste like coffee.

5. Can I use frozen blackberries?
Yes—thaw and drain well before cooking them down.

6. How do I make tall layers?
Use three cake pans and don’t overfill. Trim the domes for flat stacking.

7. What if my frosting is too soft?
Chill it for 10–15 minutes or add more powdered sugar.

8. What pairs well with this cake?
Vanilla ice cream, whipped cream, or even a bourbon-spiked whipped topping.

9. Can I make cupcakes instead?
Yes! Bake at 350°F for 18–22 minutes. Yields about 24 cupcakes.

10. How far in advance can I make this cake?
Bake layers up to 2 days ahead and store wrapped. Frost the day of serving.

🏁 Conclusion
This Bourbon Blackberry Cake is an unforgettable dessert that combines fresh, juicy berries with the smoky warmth of bourbon in a soft, moist cake. It’s the kind of cake that wows a crowd but is surprisingly easy to pull off in your own kitchen. Whether you’re celebrating or just want something bold and seasonal, this cake delivers every single time.